delicious! ICSA schools take to the stage at Ascot next week

We are delighted to announce that The Independent Cookery Schools Association ( ICSA) is donning its apron and putting its show on the road at the auspicious delicious. Magazine’s Food and Wine Festival at Ascot this year September 7th, 8th and 10th. For the first time the UK’s top cookery schools and chef tutors are together under one roof, sharing their skills and expert tips accrued from years in the business with the public.

Our schools comprise award-winning chef tutors and legendary schools such as Squires Kitchen whose tutor, chocolatier Mark Tilling and team won the BBC2’s Creme de la creme Bake Off in 2016. It offers a rare opportunity to join the legendary Richard Bertinet of the Bertinet Kitchen to learn bone fide bread making the French way and with the help from no.1 fish experts from Billingsgate Seafood School, you could perfect cooking fish with flair.

ICSA schools are the cream of the crop nationwide, from central London locations such as the award-winning and innovative Michel Roux Jr School at Cactus Kitchens to jewels such as Michelin starred chefs and Master Chef winners located at beautiful country estates Lucknam Park and Lainston House. You may be interested in vocational courses at the brilliant Tante Marie Culinary Academy, Ashburton Cookery School or the School of Artisan Food or enjoy a sociable day or evening classes on one of the many recreational courses nationwide.

From beginners to connoisseurs ICSA schools can offer you the perfect food experience to suit your skill level. This will give you you the perfect opportunity to sample our wares.

With live demos to suit all abilities and compared by the truly fabulous and much loved TV personality, presenter Judi Spiers, entertaining in her inimitable style our dream team at the delicious. Food and Wine Festival is a food extravaganza not to be missed.

We are proud to announce the launch of the ICSA voucher in collaboration with Gourmet Experiences and the beautiful Greatest British Gourmet Experiences Guide, a book featuring articles by British legends Sir Terrance Conran and Caroline Waldergrave, co funder of Leiths School of Food and Wine and culinary show stoppers top chef tutors from ICSA schools and Monsieur Raymond Blanc on the Saturday.

Thursday 7th September 11am

Season – The Exclusive Cookery School

Situated in the stunning grounds of Lainston House, an exclusive hotel near Winchester,
Hampshire, Season is housed in a renovated 17th century well house. Classes are as diverse as
the perfect dinner party, show-stopping meat dishes, classic cake making, knife skills,
chocolate masterclasses from a Chocolate Master, parent and child cooking and many more.

The Bertinet Kitchen opened in September 2005 in the centre of beautiful and historic Bath.
Owned and run by French chef and baker, Richard Bertinet, the school offers a range of
relaxed and fun courses for food lovers of all abilities and specialist baking and bread-making
courses for amateurs and professionals alike

Richard will show you how to make a delicious sweet dough that can be used for brioche,
pain viennois, tea loaves and doughnuts as well as an utterly delicious baked brie with
persillade which he will also create on the day.

1.30pm Demuths Vegetarian Cookery School

Set in a beautiful Georgian building in central Bath, and led by Rachel Demuth and
experienced chefs, all Demuth’s courses are vegetarian, and many are vegan, raw and
gluten-free.

2.45pm Lucknam Park Cookery School
Located in a small house on the estate of Lucknam Park, a magnificent listed Palladian
mansion set in 500 acres of extensive parkland , the cookery school opened in November
2012. Choose from a wide variety of courses, from Michelin cooking at home to survival dishes
for students, French classics and innovative dishes to children’s courses, whilst staying in
Lucknam’s luxurious surroundings.

Friday 8th

11.50 -12.40 White Pepper Chef Academy and Cookery School
White Pepper, established in 2010 in Poole, Dorset, is a leading chef academy with an
international appeal and a Michelin starred Chef Director. Professional training prepares
students for the commercial kitchen, assists foodpreneurs realise their dreams or provide
necessary life skills to those on a gap year.
Perfect Two Course : Trout Tartar, Creme Fraiche, Citrus Pickled Green Vegetables & Soft
Quail Egg
plus Raspberry Delice, Pistachios, Almonds & Fresh Raspberry Jam

12.50- 1.40 pm The School of Artisan Food
A world class not-for-profit organisation dedicated to teaching skills in artisan food
production, Artisan is located on the beautiful Welbeck Estate in North Nottinghamshire in the
heart of Sherwood Forest. A wide range of practical, hands-on courses cater for all skill levels
from complete beginners through to award-winning professionals in baking, butchery, curing
and smoking, brewing, cheese and ice-cream making, pickling and preserving. How to Make Sourdough with David Carter: Discover the essential processes and techniques to making your own sourdough starter. David Carter, who is an associate baking tutor at The School of Artisan Food, will impart his secrets to making, looking after and using a sourdough starter. David will also explain the qualities of a good sourdough loaf and share tips on how to achieve great results.

1.50- 2.40 pm Billingsgate Seafood School
Located on the first floor of Billingsgate Fish Market next to Canary Wharf, London,
Billingsgate is a charity, focused on promoting responsibly sourced seafood to young people as
part of a healthy diet. They specialise in providing fish preparation and cookery courses, and
offer training to people coming into the seafood industry or who want to improve their
understanding of it.

CJ Jackson, CEO of Billingsgate School : Heavenly Hake; the perfect way to cook one of the
UK’s sustainable fis, plus the history of Billingsgate Market.

Sunday 10th
11am Dudwell School

Set in the heart of the Mendip Hills in Somerset, Dudwell is run by Caroline Waldegrave,
former MD and co-owner of Leiths School of Food and Wine, on whose board she remains, and
author of many cookery books including the Leiths Cookery Bible which was written with Prue
Leith. Courses in the Waldegrave family home run for five days and are designed both for
guests with little cookery experience and for those who wish to refresh or develop their
cooking skills.

12.15pm Squires Kitchen International School

Set in a lovely Georgian style building in the historic market town of Farnham, Squires Kitchen
has always been at the forefront of cake decorating. From the basics of beautiful baking to
mastering the art of cake decorating, chocolate and sugar craft, courses are run by leading
sugar craft names, master chocolatiers, celebrity chefs and professional bakers.

Learn the art of perfect pâtisserie with expert baker and cake decorator, Marianne Stewart.
Marianne will be showing you how to make impressive buttercream cakes with delicate
buttercream flowers. She’ll also share the secrets of creating elegant sugar pasted tiers
decorated with edible lace and sugar flowers, giving you the confidence to create
showstoppers in your own kitchen.

1.30pm Michel Roux Jr. Cookery School at Cactus Kitchens
Based in a former chapel in south west London, in a kitchen shared with the makers of BBC’s
Saturday Kitchen Live, their one day and half day classes are hands-on, small (12 students),
fun and un-intimidating, taught by friendly Roux-trained chefs with a wealth of experience
who work in professional kitchens.

Elevate your kitchen skills with Head Chef at Roux at Parliament Square and Masterchef:
The Professionals winner Steve Groves, who will show you how to transform top quality,
simple ingredients into delicious meals that you can replicate in your own kitchen. This is an
excellent opportunity to get an insight into the working of a top professional kitchen.
2.45pm Tante Marie Culinary Academy
The UK’s oldest independent cookery school, founded in 1954, and based in Woking, Surrey,
Tante Marie runs courses from one day to one year. Graduates leave with a complete range of
culinary skills which will enable them present themselves as highly skilled and inspirational
cooks, and are now running successful businesses around the world